Chocolate Crinkles I

Recipe View 7 mins Melt the butter and chocolate: In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the butter and chocolate together until smooth. Stir occasionally to ensure even melting. Allow to cool slightly. (Approximately 5-7 minutes)

Recipe View 5 mins Combine wet and dry ingredients: In a large bowl, stir in the granulated sugar, flour, chopped walnuts, baking powder, and salt. Mix well to combine. Add the slightly cooled chocolate mixture and eggs. Stir until just combined; do not overmix. (Approximately 3-5 minutes)

Recipe View 2 hrs Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period is crucial for preventing the cookies from spreading too thin during baking and helps develop a chewier texture. (Approximately 30 minutes - 2 hours)

Recipe View 10 mins Preheat the oven: Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet by lining it with parchment paper. (Approximately 10 minutes)

Recipe View 12 mins Shape and coat the cookies: Roll the chilled dough into 1-inch balls. Generously coat each ball in confectioners' sugar, ensuring a thick, even layer. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheet. (Approximately 10-15 minutes)

Recipe View 17 mins Bake: Bake for 15 to 18 minutes, or until the edges of the cookies are set and the tops have cracked. (Approximately 15-18 minutes)

Recipe View 18 mins Cool and enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (Approximately 15-20 minutes)